To become a good cook, you must know which herbs and spices go together to create tasty dishes. Experiment and enjoy, RIB
The Fastest Beef Fajita Recipe Ever!
When there just isn't enough time for a lot of cooking, and you need to find a quick recipe, try making these beef fajitas from ingredients you probably already have in your kitchen. One of my secret shortcuts is using already-seasoned, frozen beef in a bag—but I also add a few extra ingredients to make this dish even tastier.
The best part about this recipe? It uses just one pan! That means fewer dishes to clean after dinner, which is great for those evenings when you want more time to relax. This was the easiest, fastest dinner I have ever made.
- 1 (24-oz) frozen bag beef fajita, already seasoned
- 1 each green, yellow, red, orange bell peppers, sliced
- 1 medium onion, half moon slices
- 1 tablespoon fajita seasoning
- 1/2 tablespoon garlic powder
- 1/2 tablespoon taco seasoning
- salt to taste
- 1 pouch Velveeta cheese (optional)
- 2 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1/2 tablespoon onion powder
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- Slice peppers and onions. Season them with garlic, fajita season, chili powder and taco seasoning. Use about 1/2 tablespoon for each seasoning. Mix together and put to the side for later.
- In skillet, heat olive oil.
- Add frozen, seasoned fajita meat to the hot oil.
- Top with all the peppers and onions.
- Stir until the meat is hot and unthawed and the peppers are slightly soft-crunchy (approximately 10-15 minutes).
- Cut open the cheese pouch. Squeeze and stir optional cheese onto the meat and peppers. (You may omit the cheese if you prefer. However, I think the cheese adds a wonderful flavor.)
Instead of using frozen, already-seasoned steak, you can marinate and grill a nice 2-pounder flank, skirt, or sirloin beef steak the night before. You can even use leftover steak. There are many ways to do this.
Seasonings and Vegetables to prep for Fajitas
© 2018 Ramona